600g fillet steak (tail-end is ideal), thinly sliced
1 1/2 tbs flour
2 tsp smoked sweet paprika*
1 1/2 tbs olive oil
1 tbs unsalted butter
1 large onion, finely sliced
2 garlic cloves, crushed
2 tsp chopped thyme
250g button mushrooms, sliced
1/4 cup (60ml) brandy (wine as substitue)
150ml beef stock
300ml sour cream
2 tbs chopped flat-leaf parsley, to garnish
Instructions
Method
Toss meat in a bowl with flour and paprika to coat. Heat oil in a large frypan over high heat and fry steak quickly in batches for 1-2 minutes or until seared on all sides. Remove and set aside.
Reduce heat to medium-high, add butter and onion and cook for a few minutes until the onion starts to soften and colour. Add garlic and cook for 30 seconds, then thyme and mushrooms and cook for 2 minutes. Add brandy and stock and allow to bubble for a further minute. Stir in sour cream, steak and any meat juices, then season with salt and pepper. Garnish with parsley and serve with potatoes and gherkins.
Notes & tips
* Smoked sweet paprika (pimenton) is from selected delis and spice stores.
Source
delicious. - April 2004 , Page 77
Recipe by Valli Little
Originally Submitted
10/3/2008
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